Recipes : Lentil and Eggplant “Burgers”

Ingredients:

• 1 cup (128g) dry lentils
• 1 can (14oz) broth of choice
• ¼ tsp cinnamon
• 1 tsp curry powder
• ¼ tsp sage
• ½ tsp paprika
• 1 cup (82g) cubed (small) raw eggplant (I left the skin on)
• Kosher salt
• 1 small carrot (or 2-3 baby)
• 3 cloves of garlic
• Thick slice of sweet onion
• ½ cup (40g) quick oats
• ½ cup breadcrumbs
• 1 egg

Bring the lentils, broth, cinnamon, curry, sage and pepper to a boil over high heat. Then reduce to a boil. Continue to simmer for about 45 minutes to an hour can take up the lenses, most of the broth.

While lentils cook, cube the eggplant. Place them on a paper of the city and spread with sea salt, to draw a little liquid.

After the lentils are cooking for about 45 minutes, turn off the heat and add the eggplant. Let stand for about 15 minutes.

Add lentils and eggplant in a large bowl. Rost, garlic, carrots and onions. Stir in oats, quick cooking, bread crumbs and eggs.

Cover with plastic wrap and let rest for about 10 minutes in the fridge (note: I am half in 10 minutes and the rest of the mixture in the refrigerator overnight, next morning, the mixture was thick lens).

Shape into 6 patties and fry in a pan sprayed with nonstick cooking spray nonstick coating medium heat about 3 minutes per side.

I was on a whole wheat English muffins with spinach and tomato slices. It is a little soft (compared to a traditional hamburger), but ohh so delicious and very filling! I can not believe I just got my own veggie burger!

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